Creamy Asian Cucumber Salad Crispy Tofu (Printable view)

Cool cucumbers with sesame-ginger dressing and golden crispy tofu. Refreshing, protein-packed, and delicious.

# What You Need:

→ Crispy Tofu

01 - 14 oz extra-firm tofu, drained and pressed
02 - 1.5 tablespoons low-sodium soy sauce or tamari
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon toasted sesame oil
05 - 2 tablespoons cornstarch or potato starch
06 - 2 to 3 tablespoons neutral oil for pan-frying

→ Cucumber Salad

07 - 2 large English cucumbers or 4 to 5 Persian cucumbers, thinly sliced
08 - 1 teaspoon salt
09 - 3 green onions, thinly sliced
10 - 1 medium carrot, julienned
11 - 2 tablespoons fresh cilantro or mint leaves, chopped
12 - 2 teaspoons toasted sesame seeds

→ Creamy Asian Dressing

13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain yogurt or additional mayonnaise
15 - 1.5 tablespoons rice vinegar
16 - 2 teaspoons soy sauce or tamari
17 - 1 teaspoon toasted sesame oil
18 - 1 teaspoon honey or maple syrup
19 - 1 small garlic clove, minced
20 - 1 teaspoon fresh ginger, grated
21 - 1 to 2 teaspoons sriracha or chili sauce
22 - 1 to 2 tablespoons water

→ Finishing Touches

23 - Chili oil or chili crisp
24 - Lime wedges
25 - Extra fresh herbs

# How To Make:

01 - Drain tofu and wrap in a clean kitchen towel. Place a weighted plate on top and press for 15 to 20 minutes to remove excess moisture.
02 - Thinly slice cucumbers into rounds approximately 1/8 inch thick. Place in a colander, sprinkle with salt, and let sit for 15 to 20 minutes to release excess water.
03 - Whisk together mayonnaise, yogurt, rice vinegar, soy sauce, sesame oil, honey, garlic, ginger, and sriracha. Gradually add water until achieving a silky, pourable consistency. Adjust seasoning to taste.
04 - Combine soy sauce, rice vinegar, and sesame oil in a small bowl. Pat pressed tofu dry, cut into 1/2 to 3/4 inch cubes, and marinate for 10 to 15 minutes.
05 - Coat marinated tofu evenly with cornstarch. Heat neutral oil in a large skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 3 to 5 minutes. Turn pieces and continue cooking 10 to 12 minutes total until all sides are golden and crispy. Transfer to paper towels.
06 - Pat dry cucumber slices with paper towels. Combine cucumbers, carrot matchsticks, green onion whites, and half the green tops in a large bowl. Add fresh herbs if using.
07 - Pour two-thirds of the dressing over the salad and toss gently. Add remaining dressing as needed for desired creaminess.
08 - Just before serving, gently fold crispy tofu cubes into the dressed salad to maintain texture.
09 - Transfer salad to serving dishes. Top with remaining green onion, toasted sesame seeds, and fresh herbs. Drizzle with chili oil and serve with lime wedges.

# Expert Advice:

01 -
  • The tofu gets shatteringly crisp on the outside while staying silky inside, no deep fryer required.
  • Salting the cucumbers transforms them from watery to snappy, and the dressing clings instead of pooling at the bottom.
  • You can prep the components ahead and toss everything together right before eating, so it stays fresh and crunchy.
  • It works as a complete meal or a side dish that actually steals the spotlight.
02 -
  • If you skip pressing the tofu, it will steam instead of crisp, and the texture will be spongy and sad.
  • Salting the cucumbers is not optional, without it the salad turns watery and the dressing slides right off.
  • Add the tofu at the last possible moment or it will soak up the dressing and lose its crunch.
03 -
  • Press the tofu for a full 30 minutes if you have the time, the extra dryness makes a noticeable difference in crispness.
  • Don't move the tofu around in the pan, let it sit undisturbed so a real crust can form before you flip it.
  • Taste the dressing before you add it all, you can always add more but you can't take it back once it's mixed in.
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